beetroot cutlet recipe with step by step pics. these beetroot tikki are crispy and delicious. you can have them plain or pair with some burger buns or in a pita bread or make wraps or rolls from them.

the recipe of beetroot cutlets is easy. boil and then mash beetroot and potatoes. add spices, mix and shape in tikkis. then coat them in semolina (rava) and then pan fry them. for frying you can add little oil as possible or use a non stick pan for frying.

i did make some minor adaptations to the recipe. what turned out was a fantasticbeetroot tikki much in taste similar to the north indian aloo tikki. we had paired these with homemade burger buns and some indian chutneys with onion, tomato slices.

there is another variation of beetroot cutlets which are a popular street food in calcutta. they are known as veg chops. i have shared the recipe here – bengali style veg chops recipe. if you like aloo tikki then you can also check this aloo tikki recipewhere i have shown step by step photos of making potato tikki.

beetroot tikki or beetroot cutlet recipe below:

crispy and delicious beetroot cutlet made with beetroot, potatoes, rava and spices.

course: breakfasts, snacks

cuisine: north indian

servings: 10beetroot cutlets

author: dassana amit

ingredients (1 cup = 250 ml)

250gramsbeetrootor 2 medium sized beetroot

275gramspotatoesOR 3 medium sized potatoes or 2 large potatoes

¼teaspoonturmeric powder(haldi)

½teaspoonkashmiri red chili powderor cayenne pepper

1teaspoonfennel powder(saunf powder)

½teaspoongaram masala powder

1teaspooncoriander powder(dhania powder)

1teaspoonchaat masala

1teaspoondry mango powder(amchur powder) OR 1 teaspoon lemon juice

1green chili- finely chopped

1teaspoonblack saltor rock salt - add more if required

1teaspoonground or minced ginger(adrak)

2tablespoonscorn starch or rice flour or 2 brown bread slices or white bread - soaked in water and squeezed

½cuprava or sooji (cream of wheat)

2tablespoonsoil for pan frying

how to make recipe

preparation for beetroot tikki recipe:

in a pan or pressure cooker, boil both the beetroot and potatoes together with some salt and enough water for 7 to 8 whistles on medium flame.

drain all the water. then peel and grate the beetroot in a bowl.

grate the potato in the same bowl. this is done to get a even smooth mashed potato mix.

add all the spice powders, green chili, salt and corn starch. instead of corn starch you can also add rice flour or soaked bread slices.

mix everything well with your hands. now shape them into round patties or tikkis.

making beetroot tikki recipe:

take some roasted semolina (rava) in a plate.

place each beetroot tikki on the semolina and ensure that they are evenly coated on all sides by the semolina.

dust off the extra rava.

in a pan add some 2 tablespoons oil and fry the beetroot cutlets till they are crisp and golden.

place the fried beetroot cutlets on kitchen paper towels for extra oil to be absorbed.

serve beetroot tikki hot with any chutney or dip or sauce of your choice.

recipe notes

few tips:

do check the salt in the mixture before coating and frying the tikkis.

if the beetroot tikkis do not hold shape then add more corn starch or rice flour or one more slice of bread to the mashed beetroot mixture.

you can also bake the beetroot tikkis in the oven instead of pan frying them.

how to make beetroot tikki or beetroot cutlet recipe:

1. rinse 2 medium sized beetroot (250 grams beetroot) and 3 medium or 2 large potatoes (275 grams potatoes). place them in a 2 litre pressure cooker. add enough water just about covering the potatoes. also add ½ teaspoon salt. pressure cook for 7 to 8 whistles on medium flame. open the lid when pressure settles down and drain all the water.

2. once both the beetroots and potatoes become warm or cool down, then peel and grate them in a bowl. let the grated potatoes and beetroot cool down completely.

5. now add 2 tablespoons corn starch. instead of corn starch you can use rice flour or roasted gram flour (besan) or 2 to 3 slices of bread. for the bread dip in some water. then squeeze all the water and add. even bread crumbs can be added.

6. mix very well. check taste and add more salt if required.

7. now shape in to tikkis or cutlets or patties. if the mixture feels loose and moist, you can add more corn flour, rice flour or bread slice.

8. in a plate take ½ cup sooji (rava or cream of wheat). place the beetroot cutlet on the rava and dredge it evenly with the fine sooji granules. dust of extra rava in the plate itself.

9. this way dredge or coat each beetroot cutlet with the rava and keep aside.

10. heat 2 tbsp oil for frying in a pan or tawa. keep flame to medium-low or medium. place the beetroot tikkis and begin to pan fry them. fry beetroot tikkis in batches.

11. when one side looks crisp and golden turn over each beetroot cutlet and fry the second side.

12. turn again a couple of times for even frying. fry beetroot tikkis till crisp and golden.

Reader Interactions

{ 69 Responses }

My sister recently asked for this recipe and I had never heard of it!! Being a huge fan of your blog I came here right away and searched….I’m so happy to have found this recipe here. Yours are the only recipes i try without hesitation…knowing they will be delicious! Ive been making your recipes for the past two years…and now I’ve started sharing them with my friends and family. Your recipes are foolproof…I can’t thank you enough for sharing all your lovely recipes with everyone. Cant wait to try this one!

subhashini, you can add roasted besan or rice flour. corn starch or arrowroot flour can also be added. 2 to 3 tbsp of any of these flours should be fine. for baking preheat oven at 180 degrees celsius for about 10 minutes and then bake for 15 to 20 minutes or till the beetroot tikkis are done.

hi dhanya, just brush the tikkis with oil and place them on baking tray. you can bake or gril them in a preheated oven. i think 180 degrees celsius should be fine. bake them till they browned from the top.

🙁 i guess to much moisture content in the beetroots. however, still you should be able to form the patties by adding gram flour or bread slices. something has surely gone awry while preparing the patties. eg the potatoes and beetroots have to be drained very well before grating and mashing them.

the beetroots does have a lot of moisture and this makes it difficult to shape the tikkis. more bread slices can be added which help in easily making the tikkis. another option is to add some roasted besan/gram flour.

dear ashwini, i think must be the water content in the beetroot. when i make these, i never have any issues in shaping them. they don’t even break.

also sometimes even bread absorbs a lot of moisture and the whole mixture becomes soggy. i can suggest you a tip. next time when you make these, you can add some besan/gram flour or corn flour to the tikki mixture. the mixture will be dry and can be shaped easily. even while frying they won’t break. recently i made veg patties and the mixture was breaking while frying. i added some besan to it and it really binded the mixture well. the patties did not break thereafter and also tasted good.

You have done brilliant work with beetroot. It is hard to find yummy recipe using beetroot but this beetroot tikki recipe is beating all other beetroot recipe. Thanks for sharing your beetroot tikki recipe.

even i have been thinking of making some beetroot tikkis for sometime… but then i made the thoran… the tikkies look sooo beautiful…and very delicious looking too.. and for other s here.. pls check out that foodbloggingtips website.. its too good… i have shared on g+.. love that site too..:)

Hi Dassana 🙂 Thanks for stopping by my blog – Beets are a big veggie in my home, not just because it is healthy but also because it is so versatile as in it lends itself to many different cuisines and dishes – enough about that – I make these in a south indian appam dish which is a dipped pan which allow you to crisp without oil – using semolina in place of bread crumbs is a good idea – I have tried with quinoa flakes in the past and those turn out well too – cheers Priya

hey, nice to see these tikkis… i often make these tikkis at home particularly because of its nutritional value, its taste as well as the color it lends to the tikkis… Your lovely post has acted as a reminder that i must soon make it for my baby 🙂

thanks suhani for this award from you 🙂 am sure maria will also feel good. do make the tikkis. they are healthy than the regular potato tikki and you won’t even feel the taste of beetroot in the tikki as it blends so well with the spices and masala.

Hey Dassana firstly thank you for the mention in your post :)!!!! The beetroot tikkis looks great and they have a lovely colour :), vegetable chops or beet chops are very common roadside savory snacks of Kolkata. They can be made with fish, meat, or simply vegetables with main ingredient being beetroot in it. I made the veg beet chops very first time for my son’s school snack party and ever since then it’s a regular snack option at my place. I add along with beetroot and potatoes other veggies like peas & carrot too, just another way to ensure my kids eat some more veggies….a typical mom :)!

oh… they are called as chops… i did not know that. in goa cuisine there are chops but of a different kind. next time i will try making these with carrots and peas. truly easy to make as well as nutritious. in fact good for kids too.